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Fruit and vegetable consumption and all-cause mortality: a dose-response analysis.

Andrea Bellavia¹, Susanna C Larsson, Matteo Bottai

¹Units of Nutritional Epidemiology and Biostatistics, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.

The American Journal of Clinical Nutrition

|June 28, 2013

Summary

Consuming fewer than five servings of fruits and vegetables daily is linked to shorter survival and increased mortality. Higher intake, particularly of vegetables, is associated with longer life expectancy.

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Area of Science:

Epidemiology
Nutritional Science
Public Health

Background:

Investigated the association between fruit and vegetable (FV) consumption and overall mortality in large cohort studies.
Previous findings on FV consumption and mortality have been inconsistent.

Purpose of the Study:

To examine the dose-response relationship between FV consumption and mortality rates in a large prospective cohort of Swedish adults.
To assess the impact of FV intake on survival time and mortality risk.

Main Methods:

Utilized a self-administered questionnaire to assess FV consumption in 71,706 participants (aged 45-83).
Employed dose-response analysis using Laplace regression for survival percentile differences and Cox regression for hazard ratios.
Followed participants for 13 years, recording 11,439 deaths.

Main Results:

Lower FV consumption (<5 servings/day) was progressively associated with shorter survival and higher mortality rates.
Individuals consuming no FV lived 3 years shorter and had a 53% higher mortality rate compared to those eating 5 servings/day.
Consuming 3 vegetables/day was linked to 32 months longer survival compared to no vegetable intake.

Conclusions:

Fruit and vegetable consumption below 5 servings per day is associated with reduced survival and elevated mortality.
Increasing FV intake, especially vegetables, may contribute to increased longevity.